Novel Fermentates Can Enhance Key Immune Responses Associated with Viral Immunity

Fermented foods have long been known to have immunomodulatory capabilities, and fermentates derived from the lactic acid bacteria of dairy products can modulate the immune system. We have used skimmed milk powder to generate novel fermentates using strains SC234 and SC232 and we demonstrate here tha...

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Bibliographic Details
Published in:Nutrients 2024-04, Vol.16 (8), p.1212
Main Authors: Finnegan, Dearbhla, Mechoud, Monica A, FitzGerald, Jamie A, Beresford, Tom, Mathur, Harsh, Cotter, Paul D, Loscher, Christine
Format: Article
Language:English
Subjects:
Animals
Bone marrow
Cell culture
chemoattractants
Chemokines
Cytokines
Cytokines - metabolism
dried milk
Fermentation
Functional foods
Functional foods & nutraceuticals
Health aspects
Immune response
Immunity (Disease)
interleukin-10
interleukin-6
lactic acid
Macrophages
Macrophages - immunology
Macrophages - metabolism
Metabolites
Mice
Microorganisms
Milk
monocytes
Nitric oxide
Nitric Oxide - metabolism
Phagocytosis
phenotype
RAW 264.7 Cells
secretion
skim milk
Tumor necrosis factor-TNF
Virus Diseases - immunology
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Summary:Fermented foods have long been known to have immunomodulatory capabilities, and fermentates derived from the lactic acid bacteria of dairy products can modulate the immune system. We have used skimmed milk powder to generate novel fermentates using strains SC234 and SC232 and we demonstrate here that these fermentates can enhance key immune mechanisms that are critical to the immune response to viruses. We show that our novel fermentates, SC234 and SC232, can positively impact on cytokine and chemokine secretion, nitric oxide (NO) production, cell surface marker expression, and phagocytosis in macrophage models. We demonstrate that the fermentates SC234 and SC232 increase the secretion of cytokines IL-1β, IL-6, TNF-α, IL-27, and IL-10; promote an M1 pro-inflammatory phenotype for viral immunity via NO induction; decrease chemokine expression of Monocyte Chemoattractant Protein (MCP); increase cell surface marker expression; and enhance phagocytosis in comparison to their starting material. These data suggest that these novel fermentates have potential as novel functional food ingredients for the treatment, management, and control of viral infection.
ISSN:2072-6643
2072-6643
DOI:10.3390/nu16081212